Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup chopped pecans
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup light corn syrup
- 1/4 cup melted unsalted butter
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Place the unbaked pie crust in a 9-inch pie plate.
- Sprinkle the chopped pecans evenly over the bottom of the pie crust.
- In a medium bowl, whisk together the granulated sugar, brown sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined.
- Pour the pecan mixture over the pecans in the pie crust.
- Bake for 50-60 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack before serving.
Notes
- For a richer flavor, you can toast the pecans before adding them to the pie crust.
- If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
- Pecan pie can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg